Recommanden Rub for Ribs + Brisket ?
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- simon
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Recommanden Rub for Ribs + Brisket ?
Folks,
still lookin´for the best rib rub which can be bought, and isn´t selfmade.
So I decided to look at the Suckle Busters.
There are a few rubs available; which one can you recommand for
1.) Pork Ribs
2.) Brisket
?
Are the SuckleBusters Rub generally the best rubs you prefer ?
Thanks to the experts
Simon
still lookin´for the best rib rub which can be bought, and isn´t selfmade.
So I decided to look at the Suckle Busters.
There are a few rubs available; which one can you recommand for
1.) Pork Ribs
2.) Brisket
?
Are the SuckleBusters Rub generally the best rubs you prefer ?
Thanks to the experts
Simon
Greetings
Simon
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Re: Recommanden Rub for Ribs + Brisket ?
Hog Waller or Hoochie Mama work great on ribs.
Hoochie Mama for brisket.
Hoochie Mama for brisket.
Jim
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Re: Recommanden Rub for Ribs + Brisket ?
I'm gonna try to win this weekend withe the Hoochie Mama's on my ribs and Brisket. Its got one heck of a good flavor. I cant wait to see how it performs !!!
Southern Pride BBQ Cooking Team, Waco TX
IF you can't Barbeque with the big dogs, stay on the Porch !!!
Now, I'm gonna put this charcoal in a nice Geometrical shape, called a PILE......
IF you can't Barbeque with the big dogs, stay on the Porch !!!
Now, I'm gonna put this charcoal in a nice Geometrical shape, called a PILE......
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Re: Recommanden Rub for Ribs + Brisket ?
1. Hog Waller
2. Hoochie Mama
2. Hoochie Mama
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Re: Recommanden Rub for Ribs + Brisket ?
I agree,hogwaller = ribs,hoochie mama = brisket.
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Re: Recommanden Rub for Ribs + Brisket ?
Simon,
The Hoochie Mama was made for brisket, but works as a great all around rub. You can literally use it on anything; beef, chicken, pork...Iv'e even grilled tilapia and orange roughy with the Hooch, it works great.
Hog Waller was made for REEEBS. It has a high salt content, a thin even coat will do it (especially on the juiced up ribs we seem to get nowadays).
If you need it shipped overseas, send me a PM with what you need and I will look for the the best way to ship it.
Thanks,
The Hoochie Mama was made for brisket, but works as a great all around rub. You can literally use it on anything; beef, chicken, pork...Iv'e even grilled tilapia and orange roughy with the Hooch, it works great.
Hog Waller was made for REEEBS. It has a high salt content, a thin even coat will do it (especially on the juiced up ribs we seem to get nowadays).
If you need it shipped overseas, send me a PM with what you need and I will look for the the best way to ship it.
Thanks,
Gator
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Re: Recommanden Rub for Ribs + Brisket ?
I recieved my order or hoochie mamas today....ooooooo i cant wait for this weekend !!!!
Southern Pride BBQ Cooking Team, Waco TX
IF you can't Barbeque with the big dogs, stay on the Porch !!!
Now, I'm gonna put this charcoal in a nice Geometrical shape, called a PILE......
IF you can't Barbeque with the big dogs, stay on the Porch !!!
Now, I'm gonna put this charcoal in a nice Geometrical shape, called a PILE......
- Gator
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Re: Recommanden Rub for Ribs + Brisket ?
Gator
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Re: Recommanden Rub for Ribs + Brisket ?
Is that the Love Train Gator ?
Southern Pride BBQ Cooking Team, Waco TX
IF you can't Barbeque with the big dogs, stay on the Porch !!!
Now, I'm gonna put this charcoal in a nice Geometrical shape, called a PILE......
IF you can't Barbeque with the big dogs, stay on the Porch !!!
Now, I'm gonna put this charcoal in a nice Geometrical shape, called a PILE......
- Gator
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Re: Recommanden Rub for Ribs + Brisket ?
Yeah they are headed for the weekend.
Gator
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Re: Recommanden Rub for Ribs + Brisket ?
You can't go wrong with Hoochie Mama as is.
FWIW here is what I do.. I've added some (not a lot) fresh cracked pepper to the brisket about 45 mins to an hour after coating with Hoochie Mama. I use a thin coat of olive oil (sometimes woosty) on the brisket first to hold the rub on.
I try to use 12 to 14 pound whole packers cooked as one unit. I start the smoker off at 200 degrees for 6 hours then kick it up to 250 degrees. If the brisket is close to 165 at the 6 hour mark I'll wrap in foil and cook at 250 til done. Otherwise, I'll wrap when it hits 165.
I don't take any temps after wrapping. I'll check the meat after 1 hour 45 minutes to 2 hours. If a temp probe goes in like the brisket is soft butter, its done. If it doesn't I'll guestimate the time left by the feel of the meat. Otherwise I'll set a time for 35 minutes and recheck.
When I pull the brisket to rest, I'll open it up and pour whatever sauce I'm going to use over the brisket and re-wrap. Then I'll put it in my cambro and leave the door open for 15 minutes, then close. It will give the brisket a chance to cool down a little. There is plenty of heat still left in the meat to keep it hot (in a cambro or cooler wrapped in towels) for 5 to 6 hours. If you put it in a closed cambro or cooler right away the temp will keep rising and there may be a chance of over cooking the meat.
For contests I'll separate the point and flat. Slice the flat and chunk up the point. This seems to work for me in the Midwest.
Hope this gives you some ideas on cooking your brisket.
I'm starting to work with Hog Waller.
FWIW here is what I do.. I've added some (not a lot) fresh cracked pepper to the brisket about 45 mins to an hour after coating with Hoochie Mama. I use a thin coat of olive oil (sometimes woosty) on the brisket first to hold the rub on.
I try to use 12 to 14 pound whole packers cooked as one unit. I start the smoker off at 200 degrees for 6 hours then kick it up to 250 degrees. If the brisket is close to 165 at the 6 hour mark I'll wrap in foil and cook at 250 til done. Otherwise, I'll wrap when it hits 165.
I don't take any temps after wrapping. I'll check the meat after 1 hour 45 minutes to 2 hours. If a temp probe goes in like the brisket is soft butter, its done. If it doesn't I'll guestimate the time left by the feel of the meat. Otherwise I'll set a time for 35 minutes and recheck.
When I pull the brisket to rest, I'll open it up and pour whatever sauce I'm going to use over the brisket and re-wrap. Then I'll put it in my cambro and leave the door open for 15 minutes, then close. It will give the brisket a chance to cool down a little. There is plenty of heat still left in the meat to keep it hot (in a cambro or cooler wrapped in towels) for 5 to 6 hours. If you put it in a closed cambro or cooler right away the temp will keep rising and there may be a chance of over cooking the meat.
For contests I'll separate the point and flat. Slice the flat and chunk up the point. This seems to work for me in the Midwest.
Hope this gives you some ideas on cooking your brisket.
I'm starting to work with Hog Waller.
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Re: Recommanden Rub for Ribs + Brisket ?
Simon I agree with the others both are good and for use on ribs you can add brown sugar to either....
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Re: Recommanden Rub for Ribs + Brisket ?
IMO i think if I added more pepper it would make it a little to hot for cookoffs, but I will see.
Southern Pride BBQ Cooking Team, Waco TX
IF you can't Barbeque with the big dogs, stay on the Porch !!!
Now, I'm gonna put this charcoal in a nice Geometrical shape, called a PILE......
IF you can't Barbeque with the big dogs, stay on the Porch !!!
Now, I'm gonna put this charcoal in a nice Geometrical shape, called a PILE......
- simon
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- Joined: Sun Oct 05, 2008 11:40 am
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Re: Recommanden Rub for Ribs + Brisket ?
Thank you all together, I will go ahed and try both rubs.
Greetings
Simon
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Re: Recommanden Rub for Ribs + Brisket ?
Burnt Food Dude wrote:You can't go wrong with Hoochie Mama as is.
FWIW here is what I do.. I've added some (not a lot) fresh cracked pepper to the brisket about 45 mins to an hour after coating with Hoochie Mama. I use a thin coat of olive oil (sometimes woosty) on the brisket first to hold the rub on.
I try to use 12 to 14 pound whole packers cooked as one unit. I start the smoker off at 200 degrees for 6 hours then kick it up to 250 degrees. If the brisket is close to 165 at the 6 hour mark I'll wrap in foil and cook at 250 til done. Otherwise, I'll wrap when it hits 165.
I don't take any temps after wrapping. I'll check the meat after 1 hour 45 minutes to 2 hours. If a temp probe goes in like the brisket is soft butter, its done. If it doesn't I'll guestimate the time left by the feel of the meat. Otherwise I'll set a time for 35 minutes and recheck.
When I pull the brisket to rest, I'll open it up and pour whatever sauce I'm going to use over the brisket and re-wrap. Then I'll put it in my cambro and leave the door open for 15 minutes, then close. It will give the brisket a chance to cool down a little. There is plenty of heat still left in the meat to keep it hot (in a cambro or cooler wrapped in towels) for 5 to 6 hours. If you put it in a closed cambro or cooler right away the temp will keep rising and there may be a chance of over cooking the meat.
For contests I'll separate the point and flat. Slice the flat and chunk up the point. This seems to work for me in the Midwest.
Hope this gives you some ideas on cooking your brisket.
I'm starting to work with Hog Waller.
great tips BFD. I always struggle with briskets so I'll use this method and see how I do, thanks!
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